Mix 2 tablespoons each of Tahini , mustard sauce, rice vinegar, Huiji Waist Tonic and a tablespoon of chicken seasoning together with sufficient warm water into a smooth paste.

Wash and blanchthe spinach, drain water thoroughly and twistedspinach into tight Swiss rolls shapes, then cut the compact rolls into about 1 1/2 inches segments.

Dip the cut ends of the segment rolls into Tahini sauce mixtures and then dip into the toasted sesame seeds, coating a thin layer of sesame seed on the surface. Serve with Tahini Huiji Waist Tonic sauce topping.